Best Velvet Cream Soup Recipes

VELVET SMOOTH CREAM OF POTATO SOUP

Steps:

• Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
• Add potatoes and parsley, toss until coated.
• Add broth, bring to a slow boil and cook until potatoes are soft.
• Remove from stove.
• Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
• Pour puree back into original pot, along with the reserved chopped veggies.
• Stir and add heavy cream,heating through- DO NOT BOIL.

VELVET CREAM SOUP

Steps:

• 1. Cook the asparagus/broccoli stems with the remaining vegetables, broth and parsley in a stockpot over high heat. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Puree the base in a blender until smooth. Strain and set aside. 2. Meanwhile, steam the asparagus tips or broccoli florets until tender 3-4 minutes. Set aside. 3. Melt the butter in the stockpot over medium-low heat. Whisk in flour and cook 2 minutes, stirring constantly. Stir in half-and-half. Simmer 4-5 minutes over medium heat, stirring constantly until thickened. Add strained soup base, sherry and lemon juice. 4. Ladle soup into bowls. Add steamed tips/florets and salt and pepper to taste.